Untitled Document

butterroot chefs

Chef Tiffany Friedman

Tiffany Friedman first became interested in cooking at the age of 16. Her father owned a Greenwich Village eatery called Melrose, which gained notoriety for its trendy appeal. The chef, Richard Crause, had trained at Spago, Los Angeles and helped introduce New York to the latest sensation of California cuisine.

Years later she would return to New York to once again; this time at the Supper Club in Midtown Manhattan. There she found the opportunity to further stoke the fires of her culinary ambitions, working with such inspirational talent as future "food star" Anthony Bourdain (author of Kitchen Confidential and Les Halles Cookbook).

Eventually, her travels brought her to the Bay Area. Some of her fondest memories are of the years she spent at Plumpjack Squaw Valley Inn, a three star restaurant and boutique hotel nestled at the base of a world class winter resort. Tiffany used this time to gain an invaluable education in line cooking under chefs Mark Sullivan (Village Pub, 2003 F&W Best New Chef) and Joe Lakavage (Martha's Vineyard).

To further round out her knowledge of the culinary industry, Tiffany also spent a year in Sonoma studying enology and wine marketing, as well as working at Oakville Grocery to expand her understanding of cheese and charcuterie.

Above all else chef Tiffany considers herself a lifelong student of the culinary arts. She describes her craft as "a gift I hope to share with your taste buds."

chef Matthew Martin

Matthew Martin began his culinary venture at the age of 15. The Cheyenne Mountain Country Club in his hometown of Colorado Springs provided the foundation for his career in the culinary arts. Starting out as a dishwasher, Matthew became intrigued with the decorative plates, alluring smells and flavors being crafted in the kitchen. Not long after the desire to create such wonders overtook him. He soon worked his way into a prep cook position and then as a line cook.

Matthew further developed as an epicure in his college years and travels through the mountain resort towns of Colorado and California. By working in the best eateries and bakeries under great chefs such as Mark Sullivan (Village Pub, 2003 F&W best new Chef) and Keith Luce during his Plumjack years, he obtained a varied resume of techniques and styles that he applies to his cooking today.

Always eager to develop further Matthew continually finds himself in the most prestigious wineries of the Napa Valley such as Rubicon, Mondovi and Beringer. Working with the finest local and seasonal ingredients has become an everyday standard for him. In addition he enjoys his work as a Private Chef where he has the opportunity to work first hand with his clients developing high-end menus that fit their ever-changing palates.